Martha Stewart's Best Chicken Pot Pie Recipe
Recipe Overview
Overview
This Chicken Pot Pie recipe is a delightful blend of flavors and textures, making it a perfect dish for any occasion. The process begins with poaching organic chicken breasts and thighs in a flavorful broth, which infuses the meat with moisture and taste. The addition of fresh vegetables like carrots, celery, and onions enhances the dish’s heartiness, while the creamy sauce ties everything together beautifully.
One of the standout features of this recipe is the use of puff pastry for the crust. It adds a light, flaky texture that contrasts wonderfully with the rich filling. As the pie bakes, the pastry puffs up and turns golden brown, creating an inviting presentation that is sure to impress.
What I love most about this Chicken Pot Pie is its versatility. You can easily adapt the filling to include your favorite vegetables or even switch up the protein. Whether you’re serving it for a family dinner or a cozy gathering with friends, this dish is sure to be a hit. Plus, it can be made ahead of time and frozen, making it a convenient option for busy weeknights.
Overall, this Chicken Pot Pie is a comforting, satisfying meal that brings warmth and joy to the table. It’s a recipe that not only nourishes the body but also the soul, making it a cherished addition to any home cook’s repertoire.
Recipe Details
Steps & Tips
Simmer the filling and then bake until golden and bubbly.
Tip: You can use different types of meat or vegetables in pot pies.
Tip: Slice potatoes thinly for even cooking and a crispy top.
Tip: Act quickly with peeled potatoes to prevent browning.
Add water to a pot to create a poaching liquid.
Add boneless, skinless chicken breasts and thighs to the pot.
Add a sachet of garlic, thyme, and black peppercorns to the pot.
Season the poaching liquid with salt and pepper.
Tip: Always season any cooking liquid that you're going to use.
Bring the poaching liquid to a boil, then reduce to a simmer.
Discard the poached vegetables after extracting their flavor.
Tip: Pour the cooled poaching liquid over ice to remove excess fat.
Blanch baby carrots and pearl onions briefly.
Blanch fresh peas for a few seconds.
Tip: Blanch vegetables briefly to retain their color and texture.
Sauté mushrooms in butter and olive oil until browned.
Tip: Cook flour in butter to remove the raw taste before adding liquids.
Melt butter in a pan to start the sauce.
Add flour to the melted butter and cook briefly.
Stir in cream to create a sauce.
Tip: Taste the sauce as you go to ensure proper seasoning.
Add diced chicken and sautéed vegetables to the sauce.
Fill ramekins with the chicken and vegetable mixture.
Roll out puff pastry and cut it to fit over the ramekins.
Tip: You can prepare the filling in advance for convenience.
Tip: Egg wash the pastry for a golden finish.
Egg wash the pastry tops before baking.
Tip: Crimp the edges of the pastry well to seal in the filling.
Bake the pot pies at 425°F for about 25-30 minutes.
Tip: Bake the pot pie at a high temperature for a crispy crust.
Let the filling cool before topping with pastry.
Tip: You can freeze the assembled pot pie before baking for later use.
Chill the pastry before placing it on the pot pies.
Tip: Use good quality puff pastry for the best results.
Tip: Chill the pastry before baking to maintain its structure.
Chill the assembled pot pies before baking.
Tip: Chill the assembled pot pies again before baking for a better rise.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chicken pot pie is a classic comfort food that dates back to the 1950s.
- •Using a mix of chicken breasts and thighs adds flavor and moisture to the filling.
- •Puff pastry can be made from scratch or purchased pre-made for convenience.
- •Pot pies can be customized with various fillings, including vegetables and different proteins.
